Description

This decadent Chocolate Raspberry Drip Cake features rich chocolate layers paired with a creamy raspberry cream cheese filling, topped with a luscious dark chocolate ganache drip and fresh raspberries. Perfect for celebrations or any special occasion, it combines the classic flavors of chocolate and raspberry in a stunning, elegant dessert.

Ingredients

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For the Cake:

1¾ cups all-purpose flour
¾ cup unsweetened Dutch-process cocoa powder
1½ tsp baking powder
1½ tsp baking soda
½ tsp salt
2 cups granulated sugar
2 large eggs (room temp)
1 cup buttermilk (room temp)
½ cup vegetable oil
2 tsp vanilla extract

For the Raspberry Cream Cheese Filling:

8 oz cream cheese (room temp)
1 cup powdered sugar
1 tsp vanilla extract
1 cup fresh or thawed raspberries (mashed)

For the Ganache Drip:

¾ cup heavy cream
6 oz dark chocolate, finely chopped

For the Topping:

1 cup fresh raspberries
1 dark chocolate bar (shaved or chopped)

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Instructions

Preheat & Prep: Preheat the oven to 350°F (175°C). Line and grease two 8-inch cake pans to prepare for baking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, salt, and granulated sugar until evenly combined.
Mix Wet Ingredients: In another bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until the mixture is smooth and well blended.
Combine: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until the batter is smooth without overmixing.
Bake: Divide the batter evenly between the prepared pans and bake in the preheated oven for 35 minutes. Check doneness with a toothpick and ensure cakes are fully baked. Allow to cool completely before assembling.
Make Filling: Beat the cream cheese in a bowl until fluffy. Add powdered sugar and vanilla extract, mixing well. Gently fold in the mashed raspberries. Chill the filling slightly to set.
Layer the Cake: Carefully slice each cooled cake layer horizontally to create four layers total. Evenly spread the raspberry cream cheese filling between each layer. Optionally, add a thin layer of raspberry preserves for extra flavor.
Make Ganache: Heat the heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over the finely chopped dark chocolate and let it sit for one minute. Stir slowly until the ganache is smooth and glossy. Allow it to cool slightly before applying.
Drip & Decorate: Pour the ganache over the top of the assembled cake, allowing it to drip naturally down the sides. Decorate the top with fresh raspberries and chocolate shavings from the dark chocolate bar.
Chill: Refrigerate the assembled cake for at least 30 minutes to set the ganache and filling before slicing and serving.

Notes

Use room temperature ingredients like eggs and cream cheese for better mixing and texture.
To make slicing easier, chill the cake layers before cutting horizontally.
Use fresh or thawed raspberries to ensure the filling is smooth and flavorful.
You can substitute vegetable oil with melted coconut oil for a subtle flavor twist.
For a more intense chocolate flavor, use high-quality Dutch-process cocoa powder and dark chocolate.
To prevent the ganache from being too runny, cool it slightly before pouring over the cake.
If raspberry preserves are not available, you can skip that step or use another berry jam as a substitute.
Allow the cake to come to room temperature for about 20 minutes before serving for best flavor.

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 35 g
Sodium: 220 mg
Fat: 25 g
Saturated Fat: 12 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 5 g
Cholesterol: 70 mg